Ingredients (serves 4):
- - 350 grams of potatoes
- - 1 kg of yellow pumpkin
- - 1 clove of garlic
- - 1 bunch of parsley
- - 1 sage leaf
- - 1 small sprig of rosemary
- - 35 grams of grated Parmesan cheese
- - 2 eggs
- - 100 grams of breadcrumbs q.s. for breading
- - Salt q.s.
- - 1 pinch of ground black pepper
- - Seed oil for frying q.s.
wrap the pumpkin in aluminium paper and bake at 180 ° C for about 30 - 40 minutes.
Check the cooking with a fork, to be soft.
Once cooked remove from the oven, remove the peel, cut into chunks and place in a colander for about 30 minutes to lose the excess water then mash it.
Boil the potatoes in their skins, then peel, mash and Leave to cool then add it to the pumpkin.
Whisk apart the leaves of parsley, sage leaf, the rosemary and parmesan and blend it all in order to obtain a very fine aromatic compound, which then join to the vegetables.
break 1 egg into the bowl, add the breadcrumbs, pepper and salt to taste. Mix well until mixture is smooth
Cut the mozzarella into cubes. Beat the remaining eggs in a separate bowl and place the breadcrumbs on a sheet of paper
Form meatballs with the mixture by centring the diced mozzarella and pass first in beaten egg and then in breadcrumbs and fry the meatballs in a pan with high sides in a lot of oil, when they are cooked, place them on a paper towel and serve hot.
Recomended winw : Helianthus